Preparation Time 10 Minutes
Cooking Time 30-35 minutes
This is a take on the teatime classic, the lemon drizzle cake. Sometimes it is nice to ring the changes, this is done in this case with the addition of some desiccated coconut. You still have that zingy tang from the lemon, but the coconut adds a layer of sweetness and a slight nuttiness in the texture.
I have used Koko coconut milk in mine if you don’t want to use coconut milk any other dairy-free milk will work. The texture is incredibly light and airy and slices well.
This cake also works well with gluten-free flour, if you do make it this way then ensure to add 1/4 tsp of xanthan gum if it is not already in the flour.
Store this cake in an airtight container for up to 5 days, alternatively, you can freeze it for up to 3 months.
For the sponge
- 200ml coconut milk (i used
- zest of 3 lemons
- juice of 2 lemons
- 170g plain flour
- 30g coconut flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 30g desiccated coconut
- 100g caster sugar
- 65g vegan butter
- pinch of salt
- 3 tbsp icing sugar
- juice of 1/2 lemon juice or lemon extract
- cold water as needed
- Preheat the oven to 170C/340F
- In a bowl sift together the plain flour, coconut flour, baking powder, bicarbonate of soda and a pinch of salt. Then stir in the sugar
- In a separate bowl mix together the milk, lemon juice, butter, and lemon zest
- Stir the wet ingredients into the dry and stir until well combined. Stir in the coconut.
- Spoon into greased and lined 2lb loaf tin and bake for 35 minutes.
- Cool in the tin for 15 minutes then onto a cooling rack. Once cool mix up the drizzle mix to a desired thickness and drizzle over the cake.
I have also made this cake and replaced the desiccated coconut with 40g of freeze-dried raspberries which were also delicious.